Pie Pops

{Store bought pie crust makes things easier}

{Fill the pie with the filling up to the edge}

{Add the popsicle stick}

{I used a lollipop stick to seal the edges}

{Brush egg wash and dust with sanding sugar}

{I thought popsicle sticks were nostalgic}

{I couldn’t wait for it to cool}

Berry Pie Pops

  • 1 package Pillsbury Pie Crusts
  • 1 egg beaten
  • Flour for dusting
  • Sanding sugar
  • Berry pie filling (see below)
  • Popsicle sticks
  • 2 1/2 inch cookie cutter

Berry Pie Filling

  • 1 1/2 cups fresh strawberries, blueberries, & raspberries (I used frozen berries)
  • 1/4 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Over medium heat, place berries, cornstarch, sugar, and lemon juice in a sauce pan and bring to a boil until thick. Cool in refrigerator for about 15 minutes.

Roll out dough on a floured surface.  Cut out 16 rounds for 8 pops. Place about 1 tablespoon of the berry pie filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the popsicle stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Brush the edges of all the rounds with the egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a lollipop stick to make sure the edges are completely sealed. Brush the tops of each pie pop with egg wash and sprinkle with sanding sugar. Use a paring knife to cut small vents in each pop.

Bake for 20 minutes.


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